Prepare the mushrooms. Using your hands or with a small knife peel the skin off the white mushrooms and cut them in four pieces. Using paper towels clean the oyster mushrooms and cut them into large pieces. Preheat oven to 200ºC. Place the chicken thighs between two baking sheets and using your hands or a kitchen tool, gently beat to stretch out. Salt, pepper and spread with butter. In a bowl add the mushrooms, garlic, onions, olive oil, salt and pepper. Stir to coat. In a pan, add the chicken thighs with the skin looking up and spread the mushrooms between them, filling any gaps. Spread the thyme and bake at 200ºC for 15 minutes. Reduce heat to 180ºC and continue roasting for another 15 minutes, until the chicken thighs become crisp. Serve immediately.

Tip: The secret of success to this recipe is the preheated oven and butter in the chicken thighs preparation. For a more complex result in taste, use a greater variety of mushrooms. However, be sure to cut into equal sized pieces.
Serve with finely chopped parsley and lemon juice.